Transfer the beans to the prepared baking dish and top with the bacon. The beans can be made up to this point, covered, and refrigerated overnight, or baked, cooled, and refrigerated, then reheated before serving. Bake until the bacon is crisp and the beans are hot and bubbling, about 1 hour, adding more soda to the dish if the beans are beginning to look dry. If, after an hour, the beans are still not tender, cover with aluminum foil and cook until they are (older beans take longer to soften). When the beans are tender, remove from the oven and reduce the oven temperature to 275°F.